Homemade Yugoslav Sausages Hunters Tchevapchitchi
From heatherbudapest 16 years ago
- 15 minutes to make
- Serves 4
Thanks to the East European Folklife Center, I saw this posting of a recipe from The Balkan Cookbook, published in Belgrade in 1987. Cevapcici are a delicious homemade meat specialty from the Balkans that vary slightly from region to region. Read more The basic ingredients are minced/ground meat, salt, pepper, and oil, and sometimes onion (optional depending on recipe) and other spices. I am posting all the variations; here you see a Yugoslav version including wild game and a wine sauce. [the photo above isn't original, but comes from a blog called The Gluttonist; it pictures cevapi with a bit of ajvar on the side, which makes a delicious accompaniment. See my recipe for ajvar, too!] See less
Ingredients
- 400 gr. venison (from leg or shoulder) shopping list
- 125 gr. rabbit (from leg) shopping list
- 80 gr streaky smoked bacon shopping list
- 100 gr onion shopping list
- 1-2 cloves of garlic shopping list
- salt shopping list
- pepper shopping list
- 1 TBS chopped celery leaves shopping list
- 1 dl oil for brushing shopping list
- 1-2 dl red wine shopping list
- chopped parsley shopping list
- pepper shopping list
- garlic juice (optional) shopping list
How to make it
- Grind or chop everything very fine.
- Work meat, onion, garlic, salt, pepper, and celery leaves nto a meat mixture.
- Chill for a couple of hours in the refrigerator.
- Form into small link sausage shaped pieces by hand or with the utensil for making sausages and grill, turning all the time, brushing them with oil.
- In a small pot, heat red wine, chopped parsley, pepper, and garlic juice. After grilling pour wine mixture over c^evaps.
- Serve with spring or chopped onions and optionally with roasted green peppers, radishes, pita, tomatoes, whatever.
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